Chef Gerry Klaskala, Aria in Atlanta, likes to use locally produced ingredients for his recipes, as demonstrated with the Sweetgrass Dairy products in this bread pudding.
MAIN ARTICLE:
Vidalia Onion Committee Offers Recipes
Caramelized Vidalia Onion Bread Pudding Recipe
Prep time: 1 hour
Cook time: 30 to 45 minutes
3 Vidalia onions, cut to 3/4-inch pieces
2 1/2 teaspoons kosher salt, divided
2 tablespoons vegetable oil
3 large eggs
1 pint half n’ half
1/8 teaspoon freshly ground black pepper
2 teaspoons minced fresh thyme
Pinch freshly grated nutmeg
2 quarts country bread, cut into 1-inch cubes and lightly toasted
1 1/2 cup Sweetgrass Dairy fresh goat cheese, crumbled, divided
Butter, unsalted for buttering
Baking Ramekins
Heat heavy bottom skillet. Add vegetable oil, add Vidalia onions and 1 teaspoon salt. Cook until onions are quite soft and lightly caramelized.
To make custard, in bowl whisk eggs vigorously. Add half n’ half, remaining salt and other seasonings.
Add toasted country bread and 1 cup goat cheese. Gently stir.
Fill buttered baking 6-ounce ramekins with mixture. Top with remaining crumbled goat cheese. Place ramekins on baking tray. Place in heated 350°F convection oven and bake until custard just sets, approximately 30 to 40 minutes.
Allow to cool 10 to 15 minutes and serve. Yields 8 6-ounce ramekins, as appetizers or side item.
Note: Another brand of goat cheese can be substituted.
